There are about 300 types of breads and over 1,200 varieties of rolls and mini-breads known in Germany.

Brot (bread) is an essential part of German food.  There are about 300 types of dark and white breads and over 1,200 of rolls and mini-breads known in the various regions of Germany. Furthermore, different techniques and ingredients are used in bread making throughout the country.

The following is a list of the most common breads.

Bauernbrot (Farmer’s Bread)

Bauernbrot is commonly referred to as farmer’s bread. It is a mixed bread with varying proportions of rye and natural sours.

Doppelweck (Double Roll)

Twin bread rolls made from wheat flour, salt, yeast, water, and malt. Doppelweck is usually eaten as a snack.

Dreikornbrot ( Three Grain Bread)

A three grain bread that contains rye, wheat and oats.

Hefekranz (Yeast Bread)

A very rich sweet bread made from sugar, flour, butter, eggs and yeast. It is braided and formed in the shape of a ring. Hefekranz is mostly prepared for Easter or special occasions.

Kaiserbrötchen (Kaiser Roll)

Kaiserbrötchen is a large crusty roll with a distinctive spiral pattern on top. It is mostly used as a bun for sandwiches. This roll was believed to be invented in Vienna, Austria to honor Emperor Franz Josef.

Kürbiskernbrot (Pumpkin Seed Bread)

Kürbiskernbrot is a speciality bread that contains pumpkin seed, flax seed, wheat flour, sourdrough, salt, yeast and water.

Laugenbrezel (Lye Pretzel)

Originally from Southern Germany, Laugenbrezel is a soft twisted braid of bread. It is made from white wheat flour, malt, salt, yeast, and water. Laugenbrezel is usually topped with coarse salt or sometimes with sesame seeds, sunflower seeds, or poppy seeds. Almost every region and even city has its own way of baking them.

Mohnbrötchen (Poppy Seed Roll)

A rich sweet roll covered with poppy seeds. Made with wheat flour, salt, yeast, water, and malt.

Pumpernickel (Dark Rye Bread)

One of the most internationally well-known breads in the world, pumpernickel is a very heavy dark rye bread. It is  made with rye flour and coarse rye meal. The bread is usually baked in long narrow pans with a lid. It should not be  confused with American pumpernickel as this bread has a very unique baking method. As well, no artificial flavors or coloring agents are added.

Schwarzbrot is a whole grain bread containing 90% of rye. It's high fiber content makes it a healthy and nutritional bread.

Reutlinger Mutschel (Star Shaped Bread)

Traditionally made in the town of Reutlingen for Epiphany. Reutlinger Mutschel is a star-shaped bread with eight points. The bread is often given as a prize in games of dice.

Roggenmischbrot (Rye Mixed Bread)

A very common bread throughout Germany. Roggenmischbrot contains 70% of rye ingredients as well as various grains and seeds.

Schwarzbrot (Black Bread)

Schwarzbrot is a dark whole grain rye bread. It is baked slowly for 24 hours to allow the sugars in the bread to caramalize. This gives the bread its dark brown color and its sweet taste.

Semmel (Roll)

A small, round roll made of wheat flour. It can also be referred to as Brötchen, Weck, Schrippen, or Rundstücke.

Sonnenblumenbrot (Sunflower Bread)

A dark bread made of whole wheat flour and sunflower seeds. It can be round to oblong in shape.

Ulmer Wasserweck (Ulm Water Roll)

A small wheaten roll made with water instead of milk.

Ulmer Zuckerbrot (Ulm Sugar Bread)

A yeast bun with sugar, fennel seeds, and rose oil.

Weissbrot (White Bread)

Weissbrot is a basic bread made from finely ground wheat flour. It can be free-formed or shaped into an oval without the use of a bread loaf pan.

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3. German Bread Workshop – San Francisco Baking Institute